Roasted Root Vegetables
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbspPaprika, 1 tspGarlic, several peeled clovesParsnips, 0.5 cup slices Baby New Potatoes, .5 cup Butternut Squash, .5 cup, cubes Sweet potato (or Taro Root), .5 cup, cubesCarrots, raw, .5 cup, choppedBeets, fresh, .5 cup
Preheat oven to 400 degrees
Peel and chop vegetables
Place chopped root vegetables, herbs, paprika, salt & pepper and garlic onto baking pan and drizzle with olive oil
Roast 45 minutes until tender and evenly browned (stir every 15 minutes)
Number of Servings: 6
Recipe submitted by SparkPeople user RAINSPARK.
Peel and chop vegetables
Place chopped root vegetables, herbs, paprika, salt & pepper and garlic onto baking pan and drizzle with olive oil
Roast 45 minutes until tender and evenly browned (stir every 15 minutes)
Number of Servings: 6
Recipe submitted by SparkPeople user RAINSPARK.
Nutritional Info Amount Per Serving
- Calories: 102.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 42.1 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.5 g
- Protein: 1.8 g
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